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Tasty, and very easy. I didn't have all the right ingredients: I used apple cider vinegar, dried basil, cucumbers and tomatoes (instead of the peppers), and no scallions. Still, delish!
This was a lovely lunch. I used cannelini beans and think that the ingredient that pushes this beyond regular bean salads is the basil. Next time I may add a little more. I also reduced the oil by 1 tbsp. and upped the vinegar by 1 tbsp. A great and easy lunch just out of the bowl.
Thanks for sharing a lovely summer recipe! It's healthy, and quick to put together. I made a couple of modifications: 15 oz of white beans (1 can), 15 oz of tuna (3 x 5 oz cans), and only 2 tbsp of olive oil. The only change I'd make next time is to use a slightly zippier vinegar, maybe balsamic, in place of the red wine vinegar.
This tasted fantastic! I used balsamic vinegar and a whole red pepper.
I used apple cider vinegar, garlic powder, and oregano parsley (what I had). I put in at least twice as many multi-colored bell peppers! To up the tang (white beans are quite plain), I added quite a bit of pickle brice, and a small scoop of finely chopped dill pickles. I ate mine with a side of toast for some crunch. Tasty and quite filling!
Next time, a chopped tomato might go well ... and artichoke hearts ...
Tasty and healthy!
Wow this was really good! It was a nice HEALTHFUL change to regular tuna salad. YUM YUM you just have to try some!
This was pretty good. I didn't have canned beans, so I used some dry ones that I boiled until they were soft. Thanks for the recipe, it is a nice change for tuna salad.
so tasty. I love all the ingredients so it is exactly the kind of recipe that makes me not be able to put my fork down! I used an orange pepper and had mine on top of a salad with shredded carrot. Yum! I will use again.